Baek Jong-won's Pork and Potato Stew (Gamjatang) without Pork Backbone

• Pork hind leg 600g
• Potatoes 2
• Green onions 3
• Onion 1/2
• Perilla leaves 20
• Perilla seed powder about 4 tbsp
• Cheongyang chili peppers 3
• Doenjang 4 and 1/2 tbsp
• Gochujang 1 tbsp
• Coarse gochugaru 3 tbsp
• Minced garlic 2 and 1/2 tbsp
• Beef seasoned stock powder 1 tbsp
• MSG about 1/2 tbsp
• Black pepper powder a little
• Water about 17 cups
• Soy sauce (for sauce)
• Vinegar (for sauce)
• Brown sugar (for sauce)
• Mustard (for sauce)

Recipe 🍳

Cooking tips 💡

• If you have pork backbone, you can blanch it in boiling water, rinse it, and use it in this recipe in the same way.
• You can use pork shoulder instead of hind leg, but it's best to avoid excessively fatty cuts like pork belly, as they can make the broth too rich.
• To perfectly recreate the addictive savory flavor of specialty restaurants, adding the specified amounts of beef seasoned stock powder and MSG is the key secret.
• If you add the potatoes from the beginning and boil them together, they will completely disintegrate and make the broth too thick. Therefore, they must be added in the middle stage after boiling the meat for a long time.
• Perilla seed powder, which provides a savory flavor, loses its aroma when heated for too long, so it should always be added at the very end, just before turning off the heat.